This different take on a thumbprint cookie is delicious. The mix of salty & sweet is perfect. They are rich so only a few are needed.
The recipe makes between 24-30 cookies depending on the size.
2 ½ cup Flour
½ tsp Baking Powder
1 ½ tsp Kosher Salt, divided
1 cup plus 1 Tbsp Butter
1 ¾ cup sugar, divided
1 Egg Yolk
2 tsp Vanilla
¼ cup Water
⅓ cup Cream or Half & Half
¾ cup chopped Pecans
½ cup Chocolate Chips
Line two baking sheets with parchment paper.
In a mixer, beat 1 cup butter and ¾ cup sugar until light and fluffy. Add egg yolk and 1 tsp vanilla. Mix until combined.
Add flour, baking powder, and ½ tsp salt and mix until combined.
Roll the dough into walnut-sized balls and place them on a prepared baking sheet. Dip the bottom of a ½ tsp measuring spoon into flour and press into each cookie. Chill 30 minutes.
Preheat the oven to 350℉ (177℃)
While cookies are chilling, make Chocolate Caramel Pecan Filling
To make the Chocolate Caramel Pecan filling.
Toast pecans until fragrant.
Combine ¼ cup water with 1 cup sugar in a saucepan over medium-low heat stirring until sugar dissolves.
Once dissolved, stop stirring and cook until deep golden brown (10 minutes)
Remove from the heat and carefully stir in the cream (it will bubble so add slowly). Then add 1 tsp vanilla, 1 tsp salt, and 1 tbsp butter. Stir to combine.
Mix in pecans and chocolate chips. Let sit 10 minutes before using. Add to baked cookies.
Bake until golden brown about 15 minutes. Transfer to cooling rack. Then fill with Chocolate Caramel Pecan Filling.
These cookies will keep for about a week! Good make-ahead dessert for any event or visitor.